Mamma’s ‘tator goulash, cheap n’ tasty!

This is a real treat, it may look simple, and it is, but it’s insanely satisfying. My mum used to make this once a week, long before we even had a veggie in the house. A long, long time before vegan. This dish is amazingly cheap and full of flavour, absolutely delicious and true comfort, you can swap the potatoes for sweet potatoes or pumpkin and add veggie sausages. We generally serve this with spinach rice or crusty bread, it’s a bit of a carb fest but hey treat yourself! You can just cook the potatoes in the thick sauce from scratch, but this takes ages,


1 tbsp olive oil
1 tbsp vegan margarine
1 onion, diced
3 tbsp paprika,or more, go crazy
1 tsp cumin
1/4 cup tomato puree
3 tbsp cornflour
10-ish medium-large potatoes,peeled and diced into big, even chunks
2 tins of chopped tomatoes
3 cups stock
salt and black pepper to taste (mum says the more pepper the better)

Cook the potatoes in salted water, until softened, but they still have a little bite. Drain the potatoes and set aside. Fry the onion in the margarine and oil until soft. Open all your tins have your stock ready to add in. Add the cornflour,cumin and paprika, give it a mighty good stir, and add in your tomatoes one tin at a time and stirring vigorously. Then add your cooked potatoes, stock and stir until well combined. I like to let this cook for another 10 minutes, letting it bubble away gently, giving it a good stir every couple of minutes. The potatoes should be nice and tender. Serve over spinach rice.

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